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Mix together the rice vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil and sesame seeds to make the marinade. Set aside.
Slice the cucumber into small pieces, discarding the ends.
Place the cucumber slices in a bowl, sprinkle over the salt, and toss well.
Let them sit for about 10-15 minutes until they begin to soften and you see some liquid pooling at the bottom of the bowl.
Rinse the cucumbers well under cold water a couple of times to remove excess salt.
Drain them thoroughly and add to a mixing bowl with the garlic chives, grated carrot and marinade.
Toss everything together until the cucumbers are evenly coated.
Eat straight away or refrigerate for 30 minutes to let the flavours develop more.